When do you say grill do you mean grill over direct heat or smoke over indirect heat?
For smoking Baby Back ribs you can expect 3–4.5 hours depending upon the temp you’re looking for.
I’ve smoked ribs at 300 degrees until I got dark rust or brick color, then wrapped in heavy-duty aluminum foil for about 1.5 hours.
When I’ve got lots of time, 225 – 250 degrees temp for up to 4.5 hours and if they’re not available, I’ll wrap them in aluminum foil and let them rest for about an hour.
I’ve grilled over direct heat with lump charcoal and it’s taken me up to an hour to cook. I don’t favor that method mostly because I don’t like the texture – apparently because I can’t cook them that way.
The trick is to start your fire grill somedeal early and keep it jer hot and fresh and very, very hot and ready for raw meat at any moment. Those coals must be banked, glowing, red-hot, etc. Keep pouring the charcoal into it if you need to replenish.
Start with ice-cold fresh Big Beef Ribs — the ones with the huge bones. Season them up properly and then set them BONE SIDE down on the grill.
The trick to grilling Beef Ribs or any ribs or any bone-in meat is to let the bone do the work.
The bone will get super hot and cook the beef just about all by itself. The meat will withdraw a little but this is part of the flavor experience.
Turn the ribs once in a while, but essentially keep that bone side down to the fire and coals. It is wondrous how well a simple flat bone can cook a big rib. Keep rotating the ribs with new fresh ones as the done ones come off.
Even if you have a plateful of ribs, remember that meat cools faster than veggies, potatoes, etc.
So a good, fresh rib is going to cool faster enough to eat without burning your mouth, lips, tongue, etc. The bone will always be hotter than the meat.
The meat will be coming off the bone so you should not burn your fingers just to hold the bone. The slow way – 3 to 3 1/2 hours:
Prepare to grill – indirectly if possible – at a low, steady heat of 225° F. Grill the ribs for 2 hours, bone-side down. Wrap them in foil and grill, bone-side up, for 30 minutes.
If you are referring to a legendary gas grill, I suggest you still consider cooking at a lower temperature for a longer time.
My choice is 225 degrees F, setting up the grill with a two-zone cooking method: burners lit on one side of the grills and the ribs placed on the side without the burners lit.
Using this method, for baby back pork ribs, you’ll need about 3 hours, for St. Louis cut, plan 3.5–4 hours.
You’ll know they are done when you can pick them up with a pair of tongs in the middle of the rack and the ribs bend on both ends with slight cracking of the meat. Ribs should never fall off the bone! Those would be overcooked ribs.
That all depends on the method you employ and the type of ribs.
There is oven cooking, on the grill (outside grill) smoking them. All of them take different times.
Then you have baby back ribs up to beef ribs. Each takes a different amount of time. You can do your ribs at 250℉ or 300℉, again different times.
How long does it take to grill ribs on a gas grill?
How long it takes to cook ribs on a gas grill varies. The expected time to cook a medium-sized rack of ribs on a gas grill should be about 3 hours, 2 hours is the cooking time for a smaller-sized rack of ribs, and a cooking time of about 4 hours for a thick slab of ribs.
How long does it take to cook ribs on a small charcoal grill?
If you are cooking them on the grill like hamburgers, it won’t take long, maybe 10 minutes per side. But they won’t be that excellent.
They should be cooked low and slow preferably in a smoker or they should be steamed first. These will add to the cooking time essentially.
The problem with ribs is that they are a very tough cut of meat. The size of the grill does not matter. The 3 factors you must think about are; time, temperature, and moisture.
You must cook tough pieces of meat for a long time in a moist environment at a low temperature to break down the tough connective tissues in the meat.
225 to 325 degrees Fahrenheit for 2 to 4 hours in a sealed container (oven proof) with some liquid.
There is one other option that can shorten the cooking time and that is a pressure cooker. The high pressure can shorten the cooking time by two-thirds to three-quarters.
Assuming the small charcoal grill is quite small you are not going to have enough indirect heat space for low and slow cooking necessary for ribs.
I used to parboil but the presentation is weird because they curl up a bit and they lose some flavor in the water.
I recommend putting a rub on the ribs, wrapping them in foil and put them in the oven for about 3 hours.
Then take them out and grill them on a medium-hot grill with BBQ sauce for roughly 15 minutes per side. They’ll be super juicy and tender.
Slow cooking one low temperature about 1.30hours if hot it is difficult cause they marinated Ribs burns fast black ore you need to be covered BBQ ore aluminum foil around the meat and later put open one BBQ.
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